Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials Artigo Académico uri icon

resumo

  • Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.

data de publicação

  • dezembro 1, 2017